Food Hydrocolloids Market Report 2026

The food hydrocolloids market size has grown strongly in recent years. It will grow from $4.44 billion in 2025 to $4.71 billion in 2026 at a compound annual growth rate (CAGR) of 5.9%. The growth in the historic period can be attributed to expansion of processed and convenience food consumption, increased use of thickeners and stabilizers, growth of dairy and bakery applications, advancements in food texture engineering, availability of diverse hydrocolloid sources.

The food hydrocolloids market size is expected to see strong growth in the next few years. It will grow to $5.78 billion in 2030 at a compound annual growth rate (CAGR) of 5.3%. The growth in the forecast period can be attributed to increasing demand for plant-based and vegan foods, rising focus on clean-label ingredients, expansion of functional food formulations, growing innovation in hydrocolloid blending, increasing application in low-fat and low-sugar products. Major trends in the forecast period include increasing adoption of plant-based hydrocolloids, rising demand for texture and stability enhancers, growing use in clean-label food formulations, expansion of multi-functional hydrocolloid blends, enhanced focus on shelf-life improvement.

The growing demand for processed foods is expected to propel the growth of the food hydrocolloids market going forward. Processed foods are foods that have been altered from their original state through methods such as canning, cooking, freezing, or adding ingredients to enhance flavor, extend shelf life, or improve convenience. Demand for processed foods is rising due to modern lifestyles that require convenience, longer shelf life, and quick meal preparation options, along with the widespread availability and marketing of these products. Food hydrocolloids are widely used to improve the texture, stability, and shelf life of processed foods, while also enabling fat and calorie reduction and enhancing nutritional value. These functional benefits support the production of convenient and appealing ready-to-eat foods that meet the needs of modern consumers. For instance, in 2023, according to the United States Department of Agriculture, a US-based federal agency, the total value of US processed food products exported increased to $36.59 billion, representing a 1.7% increase compared to previous years. Therefore, the growing demand for processed foods is driving the food hydrocolloids market.

Major companies operating in the food hydrocolloids market are focusing on developing innovative pre-packaged formulations to gain a competitive advantage. Pre-packaged formulations are ready-to-use mixtures designed for specific applications, helping foodservice and food manufacturers ensure consistency, efficiency, and quality. For instance, in March 2023, Meron Group, an India-based manufacturer and distributor of hydrocolloids, launched new dessert premixes for the HoReCa (Hotel, Restaurant, and Catering) sector. These formulations are designed to improve mouthfeel, texture, and stability in desserts such as crème brûlée, panna cotta, mousses, and puddings. Acting as stabilizing, thickening, and binding agents, the hydrocolloids ensure consistent product quality and enhanced sensory appeal.

In November 2024, Tate & Lyle Public Limited Company, a UK-based food ingredients company, acquired CP Kelco for an undisclosed amount. Through this acquisition, Tate & Lyle aims to strengthen and expand its food hydrocolloids portfolio by integrating CP Kelco’s expertise in pectin, specialty gums, and other nature-based ingredients. This move enhances Tate & Lyle’s ability to deliver functional ingredient solutions across a wide range of food and beverage applications. CP Kelco is a US-based manufacturing company specializing in hydrocolloids used as thickeners, stabilizers, and texturizers in the food industry.

Major companies operating in the food hydrocolloids market are Cargill Incorporated, Archer Daniels Midland Company, BASF SE, DuPont de Nemours Inc., International Flavors & Fragrances Inc., Kerry Group plc, Ingredion Incorporated, Ashland Inc., CP Kelco ApS, Tate & Lyle PLC, Darling Ingredients Inc., Jungbunzlauer Suisse AG, Nexira, Palsgaard A/S, Meihua Holdings Group Co. Ltd., Ceamsa, Koninklijke DSM N.V., W Hydrocolloids Inc., Tic Gums Inc., Polygal AG, Lucid Colloids Ltd., JM Huber Corporation, Deosen Biochemical (Ordos) Ltd., Hindustan Gum & Chemicals Ltd., UNIPEKTIN Ingredients AG, BASF SE.

North America was the largest region in the food hydrocolloids market in 2025. Asia-Pacific is expected to be the fastest-growing region in the forecast period. The regions covered in the food hydrocolloids market report are Asia-Pacific, South East Asia, Western Europe, Eastern Europe, North America, South America, Middle East and Africa. The countries covered in the food hydrocolloids market report are Australia, Brazil, China, France, Germany, India, Indonesia, Japan, Taiwan, Russia, South Korea, UK, USA, Italy, Spain, Canada.

The food hydrocolloids market consists of sales of thickeners, gelling agents, stabilizers, emulsifiers, and moisture retainers. Values in this market are ‘factory gate’ values, that is the value of goods sold by the manufacturers or creators of the goods, whether to other entities (including downstream manufacturers, wholesalers, distributors, and retailers) or directly to end customers. The value of goods in this market includes related services sold by the creators of the goods.

The market value is defined as the revenues that enterprises gain from the sale of goods and/or services within the specified market and geography through sales, grants, or donations in terms of the currency (in USD unless otherwise specified).

The revenues for a specified geography are consumption values that are revenues generated by organizations in the specified geography within the market, irrespective of where they are produced. It does not include revenues from resales along the supply chain, either further along the supply chain or as part of other products.

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